Salmon en Croûte
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
American
Salmon en Croûte
Description
The Salmon en Croûte recipe begins by cooking diced shallots and minced garlic in butter until softened, then wilting fresh baby spinach in the mixture. Cream cheese and Parmesan are folded in along with lemon juice to create a creamy bed of filling. A salmon filet, seasoned with kosher salt and black pepper, is placed atop the prepared spinach mixture on a sheet of thawed puff pastry.
The puff pastry is carefully wrapped around the salmon and spinach to seal them completely, with seams placed underneath before brushing the entire pastry with an egg wash for a golden crust. Scoring the pastry top allows steam to escape during baking.
Baked at 425°F for 25 to 30 minutes, the pastry crisps and browns beautifully while the salmon inside cooks through but stays moist. Resting the salmon en croûte before slicing helps the filling set, making neat slices possible. This dish serves elegantly as a centerpiece for a meal, combining flaky pastry and tender fish with a rich vegetable and cheese filling.
Ingredients
- 1 tablespoon butter unsalted
- 1 onion diced, or shallot
- 2 garlic minced, cloves
- 8 ounces spinach fresh baby
- salt kosher salt
- black pepper kosher salt
- 4 ounces cream cheese
- 2 tablespoons Parmesan Cheese
- 2 teaspoons lemon juice freshly squeezed
- 1 salmon filet 2 pound, about 1 inch thickness
- 1 puff pastry thawed if frozen, sheet
- 1 egg beaten together for egg wash, large, plus 1 teaspoon water
Instructions
- Preheat the oven to 425 degrees F.
- Heat the butter in a large skillet over medium heat. Add the shallot and garlic with a big pinch of salt and pepper. Cook for 2 to 3 minutes until slightly softened. Stir in the spinach. Cook, stirring often, until the spinach wilts. Once wilted, stir in the cream cheese until melted. Stir in the parmesan cheese and the lemon juice.
- Place the sheet of puff pastry on a baking sheet. I like to lay a bed of creamed spinach right in the center, about the size (or slightly smaller) than the salmon filet. Season the salmon all over with salt and pepper. Place it right on top of the spinach.
- Wrap up the puff pastry, folding in all sides until the salmon is covered. Gently flip it over so the seams are on the bottom. Brush the pastry all over with the egg wash - on the tops and side. Score the pastry a few times on top.
- Bake the pastry for 25 to 30 minutes, until golden and crisp on the outsides. Remove and let cool for 5 to 10 minutes. Slice and serve!
User Reviews
Overall Rating
5
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